Cook Time
20 min
Yields
6 servings
Crisp strips of red, green and yellow bell peppers get a boost of flavour from worcestershire sauce and tomato juice.
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ingredients
1
Tbsp vegetable oil
2
shallot, thinly, sliced
½
tsp fennel seeds, crushed
1
tsp seasoned rice vinegar
1
sweet red pepper, cut into strips
1
sweet yellow pepper, cut into strips
1
sweet green pepper, cut into strips
8
oz green beans
8
oz yellow beans, trimmed
2
cloves garlic, minced
¼
cup vegetable stock
¼
cup tomato, juice
2
Tbsp Worcestershire sauce
¼
tsp salt
¼
tsp pepper
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directions
Step 1
In nonstick skillet, heat oil over medium heat; cook shallots and fennel seeds, stirring often, for 5 minutes or until very soft.
Step 2
Add vinegar; cook, stirring, for 30 seconds.
Step 3
Add red, yellow and green peppers; cook for 5 minutes over medium-high heat or until tender-crisp and lightly browned.
Step 4
Stir in green beans, garlic, stock, tomato juice, Worcestershire sauce, salt and pepper; cover and cook, stirring occasionally, for 7 minutes.
Step 5
Uncover and boil for 1 minute or until liquid is evaporated.